Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Rice flour is a powdery substance made from finely ground rice grains, primarily used in cooking and baking. It's a versatile ingredient, especially popular for gluten-free recipes, and known for its mild flavor and ability to create light, airy textures in various dishes.

Bread flour is a high-protein wheat flour specifically designed for baking yeasted breads. It contains a higher proportion of gluten than all-purpose flour, which is essential for developing the elastic and strong dough needed for light, airy, and chewy bread. This high gluten content allows the dough to trap gases produced during fermentation, resulting in a good rise and a desirable texture.

Rye flour, made from grinding rye grain, is a versatile ingredient used in various baked goods, particularly rye bread, and is known for its unique flavor and health benefits. It differs from wheat flour in its gluten content and its impact on dough characteristics. Rye flour contains proteins that can form gluten, but not in the same way or quantity as wheat flour, making rye breads denser and less airy. It is also known for its high water-binding capacity and pentosan content, which contributes to the stickiness of rye dough.